Shredded Beef Tacos with Cool Lime Guacamole and Gooseberry Tomato Salsa
2 pound chuck roast (fat is best)
¼ cup salt
3 tbsp. pepper
6 cloves crushed garlic
1 large onion slice
6 cups water or enough to cover the roast
4 cups water
5 cloves crushed garlic
1 large onion chopped
¼ cup salt
2 tbsp. pepper
18 Guajillo peppers with the stems removed
2 tbsp. hot paprika
4 bay leaves
10 corn tortillas
Place the beef roast in a large heavy stockpot; add the salt, pepper, garlic cloves and onions. Then add the water if 6 cups is not enough to cover the roast add more so the roast is completely covered. Bring to a boil then reduce the heat to a simmer. Simmer for at least 3 hours.
Meanwhile, in a separate heavy stockpot, combine the water, garlic, onion, salt, pepper and the Guajillo peppers. Bring to a boil and then reduce to a simmer. Let the mixture simmer for 3 hours then force through a sieve to remove the cooked onions and peppers. Discard the peppers and onions. Transfer the beef to the pepper sauce and simmer another hour until the sauce reduces and thickens.
Then let the meat cool in the liquid until cool enough to
handle, then shred the meat and reserve the pepper sauce that has thickened to serve on the side or over taco.
Heat the tortillas on both sides in a heavy skillet. Stuff the tortillas with the shredded beef and serve with your favorite taco toppings such as shredded lettuce, diced tomatoes and grated cheddar cheese. Spoon some of the Cool Lime Guacamole and Gooseberry Tomato Salsa on the side to spoon on top of the tacos.
Cool Lime Guacamole
1 clove garlic
2 green onions chopped finely
1 jalapeno pepper seeded and minced
3 large ripe avocadoes peeled, pitted and chopped
3 tbsp. fresh lime juice
½ tsp. cumin
½ tsp. coriander
½ tsp. kosher salt
½ cup fresh tomatoes finely chopped
Place the garlic, green onions and jalapeno pepper in the working bowl of a food processor. Blend until chopped finely; add the avocado, lime juice, cumin, coriander and salt. Blend until smooth and creamy. Stir in the finely chopped tomatoes until well distributed through out the avocado mixture. Transfer to a small bowl, cover with plastic wrap and refrigerate for at least 30 minutes to let the flavors blend.
Gooseberry Tomato Salsa
1 small red onion finely chopped
2 red jalapeno chilies seeded and finely chopped
5 firm roma tomatoes finely chopped
1 pint fresh gooseberries quartered
2 large mangoes peeled and finely chopped
4 tbsp. lime juice
½ tsp. salt
1 cup fresh cilantro finely chopped
In a medium bowl combine the jalapeno peppers, tomatoes, mangoes and gooseberries. In a separate small bowl place the red onion, sprinkle with salt, then add the lime juice and set aside for 15 minutes. Add the cilantro and toss with the ingredients in the first bowl. Serve immediately.